Homemade White Loaf
Go back to basics with this essential baking project. This perfectly risen vegan loaf features a soft, fluffy center and a satisfyingly crisp outer crust, mastered through a traditional sponge method and gentle kneading.
Price per Serving
Instructions
- 1
Mix strong white bread flour (200 g) with fast action dried yeast (1 sachet) and warm water (275 ml) in a large bowl. Cover and leave for 90 minutes until the sponge is bubbly.
- 2
Stir in the remaining strong white bread flour (200 g) and fine sea salt (0.25 tsp). Cover and let the dough rest for 10 minutes.
- 3
Using light olive oil (2 tbsp) to grease your hands and worktop, knead gently for 20 seconds. Return to a bowl and rest for 10 minutes. Repeat this knead and rest cycle two more times until smooth.
- 4
Cover and prove for 90 minutes until the dough has risen significantly.
- 5
Turn dough onto a floured surface, flatten into a rectangle, and roll up. Place seam-side down in an oiled 900g tin. Dust with flour, cover, and prove for 90 minutes until it rises above the tin rim.
- 6
Preheat oven to 240C/220C fan. Make 3 diagonal slashes across the top of the loaf.
- 7
Pour cold water into a roasting tin at the bottom of the oven for steam. Bake the loaf for 35 minutes until deep golden and it sounds hollow when tapped.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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